Pizza quattro stagioni (four seasons)
10
Points®
Total time: 38 min • Prep: 18 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
When a section of this pizza counts for a whole serving, it's way more fun to combine them and sample a little of each topping, as we've done here. If you're serving a crowd or want to make ahead, you can cook a double batch of the pizza sauce by using a 28-oz. can of tomatoes, and doubling the remaining sauce ingredients; simmer about 15 minutes to thicken. Refrigerate half of the sauce for another pizza or serve over pasta, fish, or chicken; it will keep up to four days in the refrigerator (or up to two months in an airtight container in the freezer).
Ingredients
Frozen pizza crust dough
10 oz, baked according to package directions
Canned tomatoes
2 cup(s), chopped, in juice
Fresh basil
1 Tbsp, fresh, chopped, or 2 tsp dried basil
Fresh parsley
1 Tbsp, flat-leaf, fresh, chopped, or 2 tsp dried parsley
Fresh oregano
1½ tsp, chopped or 1 tsp dried oregano
Garlic
1 clove(s), minced
Black pepper
⅛ tsp, freshly ground, or to taste
Shredded fat free mozzarella
4 oz, (about 1 cup)
Frozen artichoke
10 oz, thawed and squeezed dry
Mushrooms
1½ cup(s), sliced, sliced
Olives
12 olive(s), large, black, pitted and sliced
Prosciutto
2 oz, sliced
Olive oil cooking spray
1 spray(s)
Instructions
1
Preheat the oven according to package directions for pizza crust.
2
To prepare the sauce, combine the tomatoes, basil, parsley, oregano, garlic, and pepper in a large nonstick skillet. Cook, stirring frequently, until reduced to 1/2 cup. Leaving a 1 1/2-inch edge spread the tomato sauce evenly over the crust. Sprinkle with the cheese.
3
Spread the artichoke hearts, mushrooms, olives, and prosciutto evenly over the cheese and tomato sauce. Spray lightly with olive oil nonstick spray; sprinkle with another grating of the pepper. Bake until the crust is golden, and the cheese is bubbling, about 15 minutes.
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